A great way to enhance the simplest of ingredients, breading and pan-frying makes anything better. In this recipe, thinly sliced chicken breasts receive this treatment to make crispy cutlets. I use thin-sliced chicken breasts, readily available in grocery stores, cut in half to make easier-to-manage, tailgate party-friendly pieces. I dredge them first in flour, for an extra layer that keeps them from becoming soggy—even overnight—followed by beaten egg and parmesan breadcrumbs. These can also be slathered with mayonnaise between two pieces of crusty baguette, topped with a lemony arugula salad, or simply served alongside mashed potatoes for an easy midweek supper. Makes 12 to 14 pieces 1 cup all-purpose flour 3 large eggs, beaten 1 cup breadcrumbs 1/2 cup finely grated parmesan cheese 1 tablespoon sea salt, divided 1 tablespoon freshly ground black pepper, divided 2 pounds boneless thin-sliced chicken breasts, cut in half (about 12 to 14 pieces) 8 …